<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="43118" val="188022">湘菜馆里逢客必点的一道主席菜：【毛氏红烧肉】</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>500克</span>
					</td><td>						<span><label class="fcbm inblok">干豆角（因为到处买不到用笋干代替了）</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">大葱或蒜苗（也买不到了）</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">干辣椒</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">八角</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">香叶</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">蒜头</a></label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">老抽</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">绵白糖或者冰糖</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">青岛啤酒</label></span><span class='right'>适量</span>
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					<h2>湘菜馆里逢客必点的一道主席菜：【毛氏红烧肉】的做法步骤</h2>
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							<p><span class="fwb">1.</span> 五花肉先用少量油中火炒至肉皮两面都微微焦黄，这样把里面多余的油逼出来，更会肥而不腻。</p>
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							<p><span class="fwb">2.</span> 肉炒好盛出后将锅子洗干净，绵白糖放入两勺，加一点水一直炒至焦黄带点香气。</p>
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							<p><span class="fwb">3.</span> 然后把红烧肉放入一同炒，慢慢发现红烧肉会变得光泽透亮，这也是肉甜中带咸又不腻的秘笈。</p>
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							<p><span class="fwb">4.</span> 炒至红烧肉全部“上色”后，将啤酒，老抽，蒜头，干辣椒，八角，桂皮，适量水一同放入煮开。</p>
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							<p><span class="fwb">5.</span> 煲锅中将泡发切丝的笋干垫底，将红烧肉均匀铺上，整锅文火煨一个半小时即可。</p>
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					<h2>小贴士</h2>
					<p>1.  喜欢用啤酒代替老酒是因为啤酒中的酶类会让红烧肉中的蛋白质分解，吃起来更香，口感也更软糯弹滑。<br />   2.  用白糖炒成焦黄上色是我家一直沿用的红烧菜上色方法，如果觉得麻烦也可以直接用老抽代替，不过口感会大打折扣哦：）<br />   3.  用文火煨的时候，要适当翻动一下垫底的笋干和红烧肉，让收汁时菜色更均匀，也更入味</p>
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